Show s. s r rW W FOR PERFECT SOUP IT MUST NEVER BE ALLOWED TO BOIL HARD Time Old Recipe for One Kind That Has Been Highly Praised Praised Dev Deviled lied fled Kidneys and Other ChafIng Chat Ing Dish Specialties In Goldsmiths Goldsmith's amusing essay on that Imaginary character 1 Mn The ho he speaks of ot his fondness of ot the g good od things of ot this life lite He loved good clothes and good living and was not too particular how he obtained them In his old oli age he ate and green peas and drank gravy soup when he could get It To make this soup take six pounds of ot shin of ot beef beet and a large knuckle of veal to which quantity of ot meat allow six alx quarts of ot boiling water If It any trimmings of ot poultry can be had so much the better For the flavor there must be two slices of ot lean ham of ot the best quality Further have a quarter of Ct f a pound of ot butter four tour carrots four onions one turnip a small head ot of celery one blade of ot mace a bunch of savory herbs five cloves doves nine pepper peppercorns peppercorns pep pep- per per corns corns salt to taste and add three good lumps of ot sugar sugar Cut the meat Into pieces of ot three inches square put the butter Into the soup boiler and slightly brown the meat stirring up the pieces from below with a w wooden oden spoon Be De very careful not to let them burn In the least When slightly browned stir sUr in the boiling water and andas andas andas as the scum rises at once take it off ott When no more scum is thrown up put in the vegetables and spices The soup must now simmer gently for tor six I hours and there should be be n no further stirring up from the bottom When the six hours have passed remove it from the stove let it settle skim off oft the fat tat as well as can be done now and then pass the soup through a cloth or strainer Every particle of ot fat can be taken off ott when quite cold Now carefully take off ort the clear soup without moving the sediment that remains remains remains re re- re- re mains which should not be wasted but used for tor gr gravies for poultry The art of ot making good soup is in never allowing it to boll boil hard Flavoring Flavoring Flavor Flavor- ing is Is one essential and if It in making this soup loup both be attended to all will agree that Mr The r was a man manof manof manot of ot good taste Deviled kidneys kidneys are pr prepared pared by bI taking two fresh tresh firm lamb kidneys washing and skinning them cutting them open in the usual way and fastening the sides back with tiny skewers Then take a lump of ot butter and heat in a chafing dish until it is very hot Put In the kidneys cook them three or four tour minutes turning from side side- side to to side Then turn the slit side up and put a bit of t f butter in the center of ot each sprinkle over a little littlesalt littlesalt salt some paprika mustard and chopped parsley Risotto is made by using a quarter pound of ot cooked rice one small onion finely chopped butter some grated cheese pepper and salt Put the onion Jn In the chafing dish with the butter and fry try until it begins to brown Then add the rice and a cup of ot good soup stock When the stock has been absorbed absorbed absorbed ab ab- ab- ab and the rice seems tender but firm stir in the salt pepper and cheese A little garlic is said to Improve improve improve im Im- im- im prove the flavor of ot the risotto which is an Italian dish Shrimps cooked with rice are appetizing appetizing appe appe- and e easily prepared d. d Take half halt halfa I Ia a pint of ot fresh shrimps and pick them over care carefully tully Melt a large piece of ot butter in the chafing dish stir sUr in half halt haltan an onion chopped fine add a ii half halt cup cupo o of cold boiled rice half halt a cup of ot sweet cream the shrimps a tablespoonful of ot tomato ketchup and let the whole cook gently for a few minutes then serve in IIi I hot plates or on crisp slices slices' of ot toast |